Slow-cooked bone broths, made from pasture-raised and grassfed animals, rich in gelatin and collagen, are a cornerstone of traditional diets and have always been a staple on our menu. We use only the highest quality bones, reverse-osmosis filtered water and a splash of apple cider vinegar to increase mineral absorption. Broth-based sauces are also a traditional accompaniment to support digestion, not to mention enhance flavor!

This broth comes FROZEN this week. The trotters (feet) are the most gelatinous part of the hog, and so broth made from them is thick and nourishing. This broth is made from the fresh (unsmoked) trotters along with pastured pork bones of Marin Sun Farms pastured pigs. Pork broth is traditionally valued by nursing mothers for increasing milk flow, and has been reputed to prevent wrinkles because it is so rich in collagen! It also makes a delicious base for bean dishes, is great for cooking greens, and is perfect for Asian-style soups flavored with ginger and soy sauce.

This flavorful gelatin-rich broth is made from Marin Sun Farms, SunFed Meats, or True Grass Farms grassfed beef bones and browned meat, filtered water, and a splash of apple cider vinegar. Our beef broth is cooked for approximately 48 hours before being jarred, lidded and cooled. According to Dr. Thomas Cowan, "In healthy, traditional cultures, when an animal was slaughtered, all the parts were put to use, including the bones, to make mineral-rich broth. Our modern diet, having largely forgotten the use of broth as the basis of our cooking, is estimated to have less than half the mineral content of more traditional diets. This rich mineral content and the fact that soup broths greatly aid digestion are just two of the many reasons why everyone should make soup broth a part of their daily diet." We do not recommend that you freeze the beef broth in these jars. Although the jars are meant to be freezer-safe. we have found that the beef broth can still crack the jar when frozen. You can transfer the broth to a different container to freeze it. We find that, unopened, the broth lasts for four weeks or more in the fridge.

This flavorful broth is made from the bones, feet and heads of pastured chickens from Riverdog Farm and Marin Sun Farms, as well as filtered water and a splash of apple cider vinegar. It is simmered for 12-18 hours before being jarred and cooled. According to Sally Fallon, "Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons--stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain."

Inspired by Chicken Tikka Masala, our rich, dairy-free version uses coconut milk instead of cream. Onions, ginger, garlic, and an array of spices season a tomato-based curry sauce enriched with bone broth and finished with fresh lemon juice. Perfect for chicken, of course, or try it with fish or meat or just over rice.

Onions are slowly caramelized in olive oil, then simmered in our beef bone broth with fresh thyme, bay leaves, and dry white wine for the classic base for French Onion Soup. You can add your own sliced toasted bread and then melt some Burroughs Farm grassfed gouda cheese on top for a complete, nutrient-dense meal! This soup also makes a perfect base for a pot roast — just add a jar to a crock pot with a one-pound roast and let it simmer.

A light and gelatin-rich broth made from the bones and heads of local, wild-caught salmon from Ochinook Seafood, infused with a Southeast Asian flair. Fresh lemongrass, garlic, ginger, cilantro and scallions brighten this broth, which could be eaten alone or used as a base for a soup or stew.

Recipe suggestion: Use broth in place of water to make rice with cilantro and shallots and serve with grilled fish, or shrimp and grilled vegetables.

And here's something Danielle whipped up for our store sample table:

Egg Drop Soup with TSH Infused Salmon Broth

Using one jar of our salmon broth, add 2 tbsp of soy-free Coconut Secret Coconut Aminos, 4 sliced shiitake mushrooms and bring to a boil and then simmer. While broth is simmering, scramble 2 pastured eggs and drizzle them into the simmering broth creating ribbons. Finish with scallions.

As sure as summer follows spring, our first of the summer corn cobs form the base for this lovely infused chicken broth with coconut milk, ginger, lime, and authentic fish sauce. Delicious and nourishing drunk as is! You can also use it as the base for a meat or vegetable soup, or cook your rice in it!